It's getting colder by the day as we are heading towards winter, which means melted cheese in recipes is basically mandatory!
I absolutely adored this twist on a vegetable and cheese sauce bake - the addition of miso and butter beans makes this a filling, wonderfully flavourful and veg packed main that I have been thinking of ever since I rustled up on a rainy Saturday evening.
This is proper comfort cooking that still delivers on the nutrients and I for one cannot wait to make it again!
- 400g leeks
- 1x head of broccoli, chopped into florets
- 400ml vegetable stock (made using ½ stock pot or cube)
- 35g butter
- 35g plain flour
- 120g mature cheddar, grated
- 3 sprigs of thyme, leaves picked
- 1½ tbsp white miso paste
- 1 x 400g tin cannellini beans, rinsed and drained
- 1 x 400g tin butter beans, rinsed and drained
Mixed salad and crusty bread
- Preheat the oven to 220°C
- Chop the leeks into 3cm-thick rounds.
- Pour the stock into a medium saucepan and bring to the boil.
- Add the leeks and simmer for 5 minutes, until the leeks are just tender.
- Lift them out of the pan with a slotted spoon and set aside, reserving the stock.
- In another saucepan, melt the butter over a medium heat.
- Add the flour and cook out for 2 minutes until it starts to smell biscuity.
- Gradually pour in the reserved stock, stirring until you have a smooth paste before adding more. Bring to the boil, then simmer for 1-2 minutes until thickened.
- Add 80g of the cheddar along with the thyme and miso paste.
- Stir well to combine.
- Tip the beans into a gratin dish along with the blanched leeks.
- Pour the sauce over the top and sprinkle with the remaining cheddar.
- Bake for 17-20 minutes until golden and bubbling.
- Serve with salad and crusty bread.